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Beetroot, carrot and blue cheese salad (neil perry)

Simmer carrots, roast beetroots in vinegar and sugar. Cut into wedges and put in bowl with carrots and parsley. Toss in olive oil and red wine vin. Salt and pepper, crumbled blue cheese and grated ginger.

Notes

It was perfect and delicious on NYE

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» Top Wine Matches For This Recipe

Angus Hughson

Chardonnay, Pinot Gris and Pinot Noir are the best wines to pair with Beetroot, carrot and blue cheese salad (neil perry).

 
 

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